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Pearl is excited to announce the opening of San Antonio’s first food hall, The Bottling Department Food Hall at 312 Pearl Parkway, in late July.

Bud’s Rotisserie

The Bottling Department will house five independently owned food vendors that span a wide range of cuisine, along with a bar serving wine and beer curated in partnership with High Street Wine.

“The opening of The Bottling Department marks a poignant milestone in the completion of the renovation of the original 18-acre Pearl Brewery property. We can’t think of a more fitting homage to the rich history of this neighborhood than to create a place where San Antonio can come together to make and share great food and camaraderie,” said Pearl chief marketing officer Elizabeth Fauerso.

The new tenants include:

Bud’s Southern Rotisserie, specializing in Southern comfort food with a soul deep in the heart of Louisiana. Pieter and Susan Sypesteyn of Cookhouse and NOLA Brunch & Beignets are behind the venture. The menu will revolve around Bud’s slow-cooked porchetta and signature rotisserie chicken, which will make for a fast casual dining experience that is heartwarming and mouthwatering. Guests can choose from side dishes jambalaya, Cajun cornbread, candied yams, potatoes roasted in drippings, and more.

Fetcher’s

Fletcher’s, an all-American hamburger concept from chef Sergio Remolina. Focused on quality ingredients, the unique patty is made of a short rib, chuck, and brisket blend and served with artisan lettuce and sugar cane ketchup on brioche buns from Tribeca Ovens. The menu will also feature hot dog sausages made from 100 percent organic Texas Akaushi beef, organic chicken from Red Bird Farms and milk shakes.

Tenko, a ramen bar and first fast casual concept from industry veterans chef Quealy Watson (of The Monterey and Hot Joy) and business partner Jennifer Dobbertin. The menu focuses on ramen and a handful of small Japanese accompaniments with dishes such as the spicy miso tonkotsu ramen, crispy barbacoa gyozas with togarashi salsa ranch and chicken fajita karaage with black pepper ponzu.

Tenko Ramen

The Good Kind, a modern market and cafe from Tim McDiarmid, offering food and lifestyle choices that encourage a more balanced and sustainable life. The Good Kind is food you feel good about eating everyday and is based on the vision of providing the San Antonio community with food that is clean, nourishing, sustainable, and delicious.

Originally constructed in 1894, the Pearl Bottling House was destroyed in a fire in 2003. Clayton & Little Architects were responsible for the redesign and pulled its architectural cues from historic photos and original drawings. Many salvaged materials were incorporated into the building façade, restoring the building and reviving the classic little jewel. The tile throughout is handmade and meant to resemble a tile pattern from archival photos. Bottling Department is 5,500 square feet. Adjacent to Pearl Park, The Bottling Department will offer guests a place to dine, drink, and relax while enjoying interactive water features, the nearly two-acre lawn of Pearl Park, and the abundant shade of the Pearl Pavilion.

The Bottling Department will be open Sunday through Thursday, 7 a.m. to 9 p.m. and Friday and Saturday, 7 a.m. to 10 p.m. Maybelle and The Good Kind will be the only purveyors open for breakfast. For more information visit www.bottlingdept.com.

Maybelle’s

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The Ancira Chrysler Jeep Dodge Ram 2017 Live Music Series at The County Line, which benefits the San Antonio Food Bank, is back for its 17th year— again on Thursday nights. This very popular live music series will run through Aug. 28 at The County Line Bar-B-Q restaurant at 10101 I-10 W.

Full seating and dining will again be available on the patio beginning each concert night at 6 p.m. through the end of the concert at 9:30 p.m. Happy hour will run inside and outside of the restaurant, from 3 to 9:30 p.m. on concert days.

As always, this live music series is free. However, all who attend are asked to make a food or monetary donation to the San Antonio Food Bank. Since the series started in 2001, it has funded 774,679 meals because of the $94,278.50 and 48,804 pounds of food donated to the Food Bank by County Line concert-goers. In 2015, the County Line was recognized by the San Antonio Food Bank for raising enough food to feed more than 1 million people since the series’ start.

Held on the restaurant’s open-air patio, the headliner goes on at 7:30 p.m. Concerts are held rain or shine. Free parking is available at Hallmark College, less than one block away on I-10 access road.

“Randy Goss was a food guy extraordinaire, and he knew that someone who couldn’t eat would have trouble working, studying, or simply living a health life. His commitment to feeding the hungry lives on with the County Line Music Series, and we are humbled to be the conduit for the community’s support to nourish those in need,” says Eric S. Cooper, president and CEO of the San Antonio Food Bank. Sponsors thus far include Ancira Chrysler Jeep Dodge Ram; Rebecca Creek; Enchanted Rock Vodka; Twilight Services; KSYM 90.1 FM; Comfort Air; Red Bull; Ozarka; Hallmark College; and Pure Party Ice.

County Line’s Friday Night Live series will also begin again April 7. Held on the restaurant’s patio, FNL features full-service dining under the stars, with San Antonio’s favorite singers/songwriters/musicians—usually acoustical—performing from 7 to 10 p.m. through Aug. 25.

Held on the restaurant’s plush outdoor patio (weather permitting), FNL features full-service dining under the stars, with San Antonio’s favorite singers/songwriters/musicians. Diners can come early for Happy Hour in the restaurant’s bar, patio and dining room from 3 to 7 p.m. Reservations are welcome; call 210-641-1998 to reserve a table, at no charge. In the case of inclement weather, the concerts will be canceled, so call restaurant for update.

San Antonio-based gourmet food manufacturer Texas Black Gold Garlic was honored at the recent Good Food Awards. Its Texas Black Gold Garlic Purée won in the pantry category.

The Good Food Awards are considered the Emmys of the culinary world. When choosing the winners, the products are evaluated on flavor as well as their dedication to an authentic and responsible food system.

Not only does Texas Black Gold Garlic source solely from local Texas farmers, but chef ans owner Stephen Paprocki works directly with the farmers to ensure the garlic is grown with a respect for the land and the quality of the product.

Paprocki is also the president of the Chef Cooperatives, a non-profit group of local chefs that hosts pop-up dinners and assists in various San Antonio events that support local farmers, ranchers and vintners and other groups in need.

Only 193 winners in 14 categories have been chosen out of a total of 2,059 companies across the country in this fierce competition for the best products and brands that are developing sustainable local food economies.

“This is a huge win for us,” Paprocki says. “We’re already receiving orders from around the country. Our biggest challenge now is growing enough garlic to keep up with demand.”

It takes months to grow the fresh garlic and another one to two months to ferment it to create this uniquely delicious and healthful product that has become a professional chef and home cook’s dream. It’s become such a passion for one Texas home chef, Ramona Werst, that she’s currently writing an entire cookbook that incorporates Texas Black Gold Garlic, in both savory and sweet ways.

Texas Black Gold Garlic can be purchased online and at various places around San Antonio, including the Pearl Brewery Farmers Market and the New Braunfels Farmers Market. It’s also available wholesale and retail in places throughout the U.S. and Canada. For more information, visit texasblackgoldgarlic.com. For more on the Good Food Awards and other Texas winners, including The Jelly Queens from Dallas and Hops & Grain Brewery of Austin, click here.

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Two San Antonio breweries have joined forces to release three special beers in celebration of San Antonio’s 300th anniversary. Ranger Creek Brewing & Distilling and Freetail Brewing Company, two breweries that have been leaders in San Antonio’s craft beer movement, will each release a beer this year leading up to the 2018 Tricentennial celebration. They will then come together to brew a special collaboration beer to be released during the Tricentennial.

The first beer in the series will be released on Feb. 22. Ranger Creek’s new San Antonio Lager is an easy drinking, approachable beer made in the style of a traditional German lager. The artwork on the can is inspired by the Spanish architecture of San Antonio’s missions, and the colors are a reference to the throwback Spurs jersey. Cans will be available at H-E-B and other San Antonio retailers on release day. Draft will also be available in Ranger Creek’s tasting room and select bars and restaurants in San Antonio.

The second beer in the series will be released in draft form only to select bars and restaurants in March 2017, with 12-ounce cans beginning distribution to retail outlets in August 2017. Freetail’s San Antonio Pale Ale is a dry-hopped American pale ale featuring generous late additions of El Dorado, Calypso and Huell Melon hops lending rich aromas of tropical fruits and citrus. Freetail’s can artwork is a tip-of-the-hat to San Antonio’s famed annual Fiesta celebration.

The final beer in the series will be released in March 2018. It will be a special release made for SA300 and only available for a limited time. The two breweries are keeping the details under lock and key until further notice. A release announcement will be made at a future date.

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You made a New Year’s resolution to eat better in the new year? Well, Restaurant Week is ready to help you.

The winter version of Culinaria’s Restaurant Week runs Jan. 16-28. As you can see below, there’s an extensive list of participating restaurants, who are offering a diverse array of prix-fixe menus – encompassing three-course lunch and dinner menus within two different pricing tiers:

Tier 1 establishments will offer a three-course menu and will cost $15 for lunch and $35 for dinner

Tier 2 establishments will offer a three-course menu and will cost $10 for lunch and $25 for dinner

With each meal ordered for San Antonio Restaurant Week, participating restaurants will donate $1 from each lunch menu and $2 from each dinner menu ordered to benefit The Culinaria Farm, which should open in the spring.

National Egg Nog Day is Christmas Eve, Dec. 24, and what better way to celebrate than with a cup of holiday cheer as created by San Antonio chef Michael Sohocki of Restaurant Gwendolyn, Kimura and Il Forno.

Sohocki decided that wood fire didn’t just belong in the fireplace, tucked behind hanging stockings; instead he is pushing boundaries by adding it to everyone’s favorite holiday sip. He strove for a warm egg nog with a smoky and wood essence to it — and burning oak gave him just that.

With a dollop of brandy at the bottom of each mug, drinkers will experience a potent potable that has a very merry ending indeed. (Editor’s note: We have not tried the recipe ourselves, but we are willing to test it if anyone wants to make it for us.)

Bring milk, sugar and vanilla to a raging boil. Before it spills over the sides, pull it from the flame.

Put egg yolks in a separate 4-quart bowl. Stir the boiling liquid into the yolks a little at a time, starting with about a tablespoon at a time until you see steam, then you can increase the interval to about 1/4 cup or so.

When the boiling liquid is incorporated, take about 2 cups of burning wood, preferably in small pieces (greater surface area) still on fire, and dump them all at once into the milk and egg mixture. Stir to extinguish the flames, and let the mixture sit for 10 minutes or so to absorb smoke and wood essence. Strain through fine mesh to remove wood pieces. (Note: Sohocki recommends only using clean, food-grade wood.)

Put a dollop of brandy in the bottom of a tall warm coffee cup, and pour the egg nog mixture from up high, so you get a swirling effect in the bottom of the glass (practice this in private: don’t pour it in your guest’s ear). Sohocki likes that the mixture is not the same throughout, a little more punch at the bottom.

Gift-block. It’s a thing. It’s when you want to give someone something great, but you just can’t figure out what they’d never re-gift. So you procrastinate until a candle seems right. Ugh. This year, give an experience to remember at San Antonio Cocktail Conference, Jan. 11-15.

The San Antonio Cocktail Conference is coming. Are you ready?

Start 2017 off in fine fashion with seminars, tasting, parties and entertainment! Here are some ideas to smash gift-block to pieces:

For the Thinker: Bundle up a package of two or three tickets ($45-$55 each) to informative seminars led by cocktail experts!

For the Adventurer: Take them to Stroll on Houston Street on Saturday night. Together you’ll wander through a street full of great parties, filled with a live music, cocktails, and food at every location along the two block stroll. $85

For the Young at Heart: This year’s big opening party on Thursday night is at the incredible DoSeum, a whimsical playground where they can explore and celebrate music, entertainment, food and cocktails. $85

For the Gourmet: Send them on a four-hour tour of the SACC Tasting Suites on Saturday afternoon and give them an opportunity to experience flavors from a wide variety of large and boutique brands, plus time to talk spirits with the experts. $45

For the Bon Vivant: Friday night’s festivities at the historic St. Anthony Hotel are a stylish soirée worthy of that special friend. $100

For the Sweets Lover: Cookies and cocktails: two great things that go great together. Wednesday night’s Women Shaking It Up pays special tribute to women bartenders, women chefs and women in business, sports and leadership who shaking it up in non-traditional roles. This year’s event benefits Girl Scouts of Southwest Texas. $65

For the History Buff: Invite them to a Sunday cocktail brunch in the courtyard of the historic Spanish Governor’s Palace and immerse them in a cultural experience filled with food and drink that matches the preserved 1700’s architecture, furnishings, artworks and iconography. Includes tours of the treasured building. $55

See the schedule and buy tickets at www.sanantoniococktailconference.com. Simply print the tickets at home, enclose them in your personal card, and check another to-do item off your list.

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A new slate of specialty handcrafted cocktails for the fall and winter—as well as Texas craft beers—are now available at The County Line Bar-B-Q restaurant at 10101 I-10 W.

Jack Daly

The cocktails were designed by the restaurant’s assistant general manager/pitmaster/chef Garrett Stephens to focus on a “playful twist on traditional fall flavors.”

All beers and specialty cocktails are discounted during happy hour, which runs Monday through Friday from 3 to 7 p.m. Happy hour includes $1 off these handcrafted cocktails, as well as beer, house margaritas, Grande margaritas, Gallo Borracho margaritas, wells and all appetizers.

These new handcrafted cocktails will be available through the fall and winter include:

This Saturday is the start of Culinaria’s San Antonio Restaurant Week, which is otherwise known as a food and dining holiday.

Who knows what specials you’ll find during Restaurant Week.

With more than 110 restaurants participating, every appetite can be satisfied. Plus, your dining experience is a charitable one with every meal purchased during Restaurant Week going to help build The Farm.

Another reason to celebrate? Restaurant Week is actually two weeks long. It runs through Aug. 27.

Take a picture of your favorite meal next week and share on Instagram or Facebook with one of the hashtags: #farm #eatrepeat #SARW (or all of them!) and tag @culinariasa. That enters you to win four tickets to Culinaria’s Food Truck Event on Sept. 10.

Participating San Antonio Restaurant Week restaurants will craft a three-course menu for lunch and/or dinner for a prix-fixe price from two tiers; the first being a $15 lunch and $35 dinner, and the second a $10 lunch and $25 dinner. Keep an eye out for optional courses and drink pairings for your meal.

An extensive brunch by some of San Antonio’s finest chefs and restaurants will be held July 31 to raise funds for one of their own.

Chef Ana Martinez

Chef Ana Martinez was recently involved in a very serious car accident. She is facing a long recovery and is unable to work, so the food community in the form of the group Chefs for Chefs, is stepping in to be her support system. Get your tickets now as only 300 will be sold. They’re priced at $100 apiece.

Lisa Wong has donated Rosario’s North, 9715 San Pedro Ave., for the event, which begins at 11:30 a.m.